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pholourie3-8285711

Trinidad Pholourie

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Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Servings: 35 pholourie
Ingredients Method

Ingredients
  

For The Pholourie
  • ∙ 2 cups split pea powder
  • ∙ 1/2 cup plain flour
  • ∙ 1 clove garlic finely minced or pureed
  • ∙ 1 and 1/2 teaspoons salt
  • ∙ Black pepper to taste
  • ∙ 1 teaspoon saffron powder OR 2 teaspoons curry powder
  • ∙ 2 teaspoons baking powder
  • ∙ 3/4 to 1 cup water add gradually
  • ∙ Vegetable oil for deep frying
For The Sauce
  • ∙ 1/2 cup mango chutney
  • ∙ 1/2 cup water
  • ∙ 1 clove garlic

Method
 

For Pholourie
  1. Mix split pea powder with all dry ingredients (flour, garlic, salt, pepper, saffron/curry powder, baking powder)
  2. Add enough water gradually to make a thick batter (should coat a spoon and drop slowly)
  3. Cover and let rest for 1 hour at room temperature
  4. Heat oil in heavy pot to 175-180°C (350-375°F), about 7-10 cm deep
  5. Drop batter, a teaspoon at a time, into the hot oil (don’t overcrowd)
  6. Fry for 3-4 minutes, turning occasionally, until puffed and golden brown
  7. Remove with slotted spoon and drain on paper towels
For Sauce:
  1. Blend mango chutney, water, and garlic until smooth
  2. Serve warm with sauce for dipping